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vegetable kurma recipe

Vegetable Kurma Recipe

nags
South Indian vegetable kurma or korma recipe using simple every day vegetables and spices. Perfect side dish with dosa or parotta.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Vegetarian Sides
Cuisine Indian
Servings 4

Ingredients
  

  • 2 onions
  • 2-3 green chillies adjust to taste
  • 1 tsp ginger garlic paste
  • 3 cups mixed chopped vegetables I used carrots, beans, potatoes, and tomatoes
  • 1/2 cup milk any kind
  • 2 tbsp yogurt optional
  • 2 tsp coriander powder / malli podi
  • 1/2 tsp cumin / jeera
  • 1/2 tsp black mustard seeds
  • 1/4 tsp fennel seeds
  • A few curry leaves
  • 1 tbsp oil
  • 2 tsp ghee
  • Salt to taste

To Grind:

  • 4 cloves
  • 2 inch cinnamon stick
  • 2 cardamom pods
  • 5-6 cashew nuts replace with 1 tsp white poppy seeds
  • 2 green chillies
  • 1/4 cup grated coconut

Instructions
 

  • Add the ingredients under the list “to grind” into a small mixie jar or spice grinder.
  • Grind to a smooth paste with water. I added about 1/2 cup water while grinding but this depends on the size of your grinder and how smooth you want the gravy to be. Set aside.
  • Heat oil and ghee in a pan and add the mustard seeds, cumin seeds, and fennel. Fry for a minute or until the mustard seeds start popping.
  • Add the sliced onions, curry leaves, and green chillies. Saute until the onions turn a light brown.
  • Add the ginger garlic paste along with the coriander powder and sauté again until fragrant – another minute or so.
  • Now add the chopped vegetables and coconut paste. Top up with about 1 cup water and the milk for the vegetables to get cooked properly.
  • Add some turmeric and simmer until the vegetables are cooked yet hold their shape.
  • You can cook down the vegetables to your preferred consistency. Add yogurt at this stage, if using.
  • Finally add salt and remove from fire.
  • Serve mixed vegetable kurma hot with chapatis, rotis, nan, parotta, or even pulao.

Notes

  • Using freshly grated coconut really enhances the flavour but I normally use frozen grated coconut because that's all we get where we live
  • Roasting the spices before grinding gives a different flavour and depth to the dish
  • Make sure the onions are nicely browned without getting charred
  • Ensure the kurma only simmers and is never boiled for too long. This allows the gravy to remain tasty without curdling
  • This is optional but garnish with fresh coriander leaves if you like the flavour. I like to keep it to just curry leaves for kurma though
  • You can use some coconut milk in the gravy instead of regular milk, for an extra coconutty boost
Keyword veg kurma